Turkey Sausage, White Bean & Butternut Squash Soup
This hearty soup combines sweet butternut squash with fresh sage & spicy turkey sausage.
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INGREDIENTS
Nutrition- 2
- 2
- 2
- 1 1⁄4
- 2teaspoons minced garlic
- 8cups canned chicken broth
- 2 1⁄2lbs uncooked butternut squash, cubed
- 1
- 1⁄4teaspoon ground nutmeg
- 38
- 2teaspoons fresh lemon juice
- 2tablespoons grated parmesan cheese
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DIRECTIONS
- Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and sauté until softened, about 5 to 10 minutes.
- Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
- Add garlic; cook, stirring, 1 minute.
- Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
- Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
- Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.
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